Describe two different types of mole that can be found in Oaxaca full sentences
1. Mole negro: A rich and complex sauce made with a combination of dried chiles, chocolate, nuts, spices, and sometimes even plantains or bread. This dark mole is known for its depth of flavor and is often served with chicken or pork in Oaxacan cuisine.
2. Mole coloradito: A lighter and sweeter mole made with a blend of dried chiles, tomatoes, nuts, and spices. This red-hued mole has a slightly tangy and fruity flavor, and is commonly used to accompany dishes such as tamales or enchiladas in Oaxacan cooking.